12//5/10; Daddy invited the family over for a pot-luck dinner, to watch the World Cup and celebrate the 43rd birthday of the family clown, Uncle raji! Since everyone was making smth, I decided to do smth too. Smth sweet, in conjunction to the savoury that everyone else was doing. Smth from Jamie Oliver's kitchen, slightly modified XD...
> Shortcrust Pastry (recipe as follows)
> 2 x 397g cans of condensed milk (or 2 jars of Merchant Gourmet Dulce de toffee)
> 4 medium-sized apples
> heaped tsp cinnamon
[looks simple ? it is... but its a long process]
Shortcrust Pastry
>1 tsp vanilla essence (or 1 vanilla pod if you have it. I don't think SG has it tho' =.=)
>4 1/2 oz. butter (if unsalted, add a pinch of salt)
>3 1/2 oz. sugar>9 oz. flour
>1 1/2 tbsp lemon juice (or zest of 1/2 a lemon)
>2 egg yolks
>2 tbsp cold milk or water (I used 1 tbsp each)
Directions
Put your unopened tins of condensed milk in a high-sided pan, ocvered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It's very important to remember to keep checking the pan, as you don't want it to boil dry - otherwise the tins will explode. It will give you the most AMAAAAAZING toffee. Put the tins to one side and allow to cool.
First of all you need to make the pastry. Cream together the butter, sugar (and salt if needed) and then rub in the flour, vanilla essence (seeds, if you're using the pod), lemon juice(or zest) and egg yolks - you can do all this by hand or in a food processor. When the mixture looks like course breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausagggggee (shape) - *don't work the pastry too much otherwise it will become too elastic and chewy, not short and flaky as you'd want it to be. Wrap the dough in clingfilm and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11-in circular tart mould with the slivers (I used a 13x11x9in rectangular one, however, as I was too lazy too go down to purchase the recomended one. As a result, neither the dough nor toffee was enough; the dough should have been able to cover the sides, and the toffee should have been able to top the apples and hide them). Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour. Preheat oven to 180degrees/350H/gas 4, then take the pastry case out of the freezer and bake for around 15 min or until lightly golder. Remove from oven and place to one side. Peel and quarter the applesand remove the cores, the slice to desired sizes (all should be off equal sizes to ensure equal cooking) and toss in the cinnamon. Smear the caramel from both tins of condensed milk over the pastry base. Place the apples on top any remaining juices over. Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream while still hot. BEEEEEEEA-UTIFUL !!!!!!!~
The adults found it way too sweet, but the kids couldn't get enough ^^
<3
